LINKS TO EARLIER PARTS
Showing posts with label chios. Show all posts
Showing posts with label chios. Show all posts
Friday, June 23, 2017
Monday, May 15, 2017
INTERNATIONAL: Greek islands 4C - Aegean Islands and what is happening with immigration now in 2017 in Chios, Lesvos and Samos
LINKS TO OTHER GREEK POSTS
GRIKOS
CYPRUS
GREEK ISLANDS
THE CYCLADES (IONIAN)
As every country in the world struggles with immigration here is an example in Chios and two other islands (in the Agean). Immigration in the US brought about the ethnic factor in cuisine. Currently, the following ethnicities are in Chios: Spanish Basques, Iraqis, Afghanis, Syrians, Pakistanis and Turks. Alas, this forced immigration will change what the Greeks on these islands eat. See bottom of page.
Last year the situation in Europe drastically changed. As a result of the new deal between Turkey and the E.U., which went to into effect all migrants arriving in Greece after March 20 2016 are required to either register for asylum in Greece or be sent back to Turkey.
They stay in camps and are stuck in Vial, where one family member says conditions have become unbearable. “It is a jail,” she says. “Food is terrible. There isn’t enough water, we can’t wash our clothes. When we are sick, we have to wait three hours to see a doctor. There is fighting every night here. There are too many people.”
The borders with the rest of Europe have essentially been shut. The original plan was to get to Germany which already has begun a ban of applications in 2016 of 80,000 immigrants and Angela Merkel is going to deport the immigrants so as to win her seat in the election.
According to the General Police Directorate of the northern Aegean, as of today, there are a total of 8,600 migrants on the islands, in camps and other structures. Of these, 3,030 are in Lesvos, 3,852 in Chios and 1,718 in Samos. - See more at May 4th 2017 link:
LINK
In Chios the immigrants are from Turkey (failed coup in Turkey last year in July), Syria (Kurds), Afghanistan (currently at war) (Taliban militants), Palestine (war) and Iraq. The Syrians and the Afghanis are clashing and the Chios Greeks don't like it. They are no longer supporting the immigrants.
SIDE NOTE: The kitchen is run by Spanish Basques who I believe weren't illegal immigrants but arrived in Chios in earlier centuries through Spanish trade. They may also be part of the many Basques who left Spain because of the Spanish civil war (1936-1939) or when large numbers of Basques have left the Basque Country to settle in the rest of Spain, France or other parts of the world in different historical periods, often for economic or political reasons.
In practice some migrants have left the island for Athens. According to official UN figures, the 2,500 asylum seekers on Chios make it the most overcrowded of the Greek islands relative to its 1,100 capacity.
LINK to post about new detention center
THIS PART ISN'T SHOWING WELL; PUT IN WORD AND REDO!!
CUISINE (from Wiki)
Basque cuisine
refers to the cuisine of a spanish northern area (País Vasco) and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider. A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.
--------------------
Turkish cuisine
varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
--------------------
Syrian cuisine
includes dishes like kibbeh, kebab halabi, waraq `inab, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, bastirma, sujuk and baklava. Syrians often serve selections of appetizers, known as "meze", before the main course, and za`atar, minced beef, and cheese manaqish as hors d'oeuvres. Arabic flat bread is always eaten together with meze. Syrians also make cookies/biscuits called "ka`ak", to usually accompany their cheese. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is filled with crushed dates mixed with butter to eat with jibbneh mashallale, a string cheese made of curd cheese pulled and twisted together. A spice mixture called "baharat mushakalah" is endemic to Syrian cuisine.
--------------------
Iraqi cusine:
Meals begin with appetizers and salads – known as Mezza. Some dishes include Kebab (often marinated with garlic, lemon and spices, then grilled), Gauss (grilled meat sandwich wrap, similar to Döner kebab), Bamieh (lamb, okra and tomato stew), Quzi (lamb with rice, almonds, raisins and spices), Falafel (fried chickpea patties served with amba and salad in pita), Kubbah (minced meat ground with bulghur wheat or rice and spices), Masgûf (grilled fish with pepper and tamarind), and Maqluba (a rice, lamb, tomato and aubergine dish). Stuffed vegetable dishes such as Dolma and Mahshi are also popular.
--------------------
Afghan cuisine
is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet, football-shaped melons.
--------------------
Pakistani cuisine
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh can be highly seasoned and spicy, which is characteristic of the flavors of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences.
International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala mixes (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from the mainstream Pakistani cuisine.
--------------------
Greek cuisine
is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork).
Pita-Diners. In Chios there are many pita-diners on every street corner. You can offer several assortments of pita.
------------------------
INTRO
IONIAN ISLANDS
AEGEAN ISLANDS
As every country in the world struggles with immigration here is an example in Chios and two other islands (in the Agean). Immigration in the US brought about the ethnic factor in cuisine. Currently, the following ethnicities are in Chios: Spanish Basques, Iraqis, Afghanis, Syrians, Pakistanis and Turks. Alas, this forced immigration will change what the Greeks on these islands eat. See bottom of page.
Last year the situation in Europe drastically changed. As a result of the new deal between Turkey and the E.U., which went to into effect all migrants arriving in Greece after March 20 2016 are required to either register for asylum in Greece or be sent back to Turkey.
They stay in camps and are stuck in Vial, where one family member says conditions have become unbearable. “It is a jail,” she says. “Food is terrible. There isn’t enough water, we can’t wash our clothes. When we are sick, we have to wait three hours to see a doctor. There is fighting every night here. There are too many people.”
The borders with the rest of Europe have essentially been shut. The original plan was to get to Germany which already has begun a ban of applications in 2016 of 80,000 immigrants and Angela Merkel is going to deport the immigrants so as to win her seat in the election.
According to the General Police Directorate of the northern Aegean, as of today, there are a total of 8,600 migrants on the islands, in camps and other structures. Of these, 3,030 are in Lesvos, 3,852 in Chios and 1,718 in Samos. - See more at May 4th 2017 link:
LINK
SIDE NOTE: The kitchen is run by Spanish Basques who I believe weren't illegal immigrants but arrived in Chios in earlier centuries through Spanish trade. They may also be part of the many Basques who left Spain because of the Spanish civil war (1936-1939) or when large numbers of Basques have left the Basque Country to settle in the rest of Spain, France or other parts of the world in different historical periods, often for economic or political reasons.
In practice some migrants have left the island for Athens. According to official UN figures, the 2,500 asylum seekers on Chios make it the most overcrowded of the Greek islands relative to its 1,100 capacity.
LINK to post about new detention center
CUISINE (from Wiki)
Basque cuisine
refers to the cuisine of a spanish northern area (País Vasco) and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider. A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.
--------------------
Turkish cuisine
varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
--------------------
Syrian cuisine
includes dishes like kibbeh, kebab halabi, waraq `inab, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, bastirma, sujuk and baklava. Syrians often serve selections of appetizers, known as "meze", before the main course, and za`atar, minced beef, and cheese manaqish as hors d'oeuvres. Arabic flat bread is always eaten together with meze. Syrians also make cookies/biscuits called "ka`ak", to usually accompany their cheese. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is filled with crushed dates mixed with butter to eat with jibbneh mashallale, a string cheese made of curd cheese pulled and twisted together. A spice mixture called "baharat mushakalah" is endemic to Syrian cuisine.
--------------------
Iraqi cusine:
Meals begin with appetizers and salads – known as Mezza. Some dishes include Kebab (often marinated with garlic, lemon and spices, then grilled), Gauss (grilled meat sandwich wrap, similar to Döner kebab), Bamieh (lamb, okra and tomato stew), Quzi (lamb with rice, almonds, raisins and spices), Falafel (fried chickpea patties served with amba and salad in pita), Kubbah (minced meat ground with bulghur wheat or rice and spices), Masgûf (grilled fish with pepper and tamarind), and Maqluba (a rice, lamb, tomato and aubergine dish). Stuffed vegetable dishes such as Dolma and Mahshi are also popular.
--------------------
Afghan cuisine
is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet, football-shaped melons.
--------------------
Pakistani cuisine
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh can be highly seasoned and spicy, which is characteristic of the flavors of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences.
International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala mixes (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from the mainstream Pakistani cuisine.
--------------------
Greek cuisine
is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork).
Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.
--------------------
Classic Chios cuisine
The cuisine of Chios is rich in fruits, vegetables grains and legumes with olive oil as the principal source of fat. The food is homemade. You can eat fresh fish, farmhouse-crafted sheep’s and goat’s milk and cheese.
--------------------
Classic Chios cuisine
The cuisine of Chios is rich in fruits, vegetables grains and legumes with olive oil as the principal source of fat. The food is homemade. You can eat fresh fish, farmhouse-crafted sheep’s and goat’s milk and cheese.
Chios is famed for flavoursome traditional food. If you want to drink something different you may drink “souma” which is made of figs.
All the world knows that Greeks live long and that continues to increase; this is due to their dietary habits. Their cuisine includes plenty of vitamin, vegetables and olive oil.
While you are walking down a village street in Chios you have the impression of fresh colourful and aromatic food on this island. You can see famous lemon and tangerines.
In summer the small Chian tomatoes are hung in clusters on every balcony where they will dry nicely for the winter.
Pita-Diners. In Chios there are many pita-diners on every street corner. You can offer several assortments of pita.
------------------------
Friday, April 14, 2017
INTERNATIONAL: GREECE: Part 5 - Greek Islands: Group:Northeastern Aegean Islands which includes Turkish islands
LINKS TO PARTS 1-4 AND 4B
http://internationalfoodblog.blogspot.com/2017/02/international-greek-islands-4b-ionian.html#.
The Aegean islands are a number of disconnected islands in the north Aegean Sea aka North Aegean islands, belonging to Greece and Turkey.
http://internationalfoodblog.blogspot.com/2017/02/international-greek-islands-4b-ionian.html#.
The Aegean islands are a number of disconnected islands in the north Aegean Sea aka North Aegean islands, belonging to Greece and Turkey.
The islands do not form a physical chain or group, but are frequently grouped together for tourist or administrative purposes.
Within this group, the main islands in the northeastern Aegean Sea and along the Turkish coast are
the Greek islands of Samos, Ikaria, Chios, Lesbos, Lemnos, Agios Efstratios, Psara, Fournoi Korseon, Oinousses
and the Turkish islands of Imbros (Gökçeada), Tenedos (Bozcaada) and the Rabbit or Tavşan Islands.
and the Turkish islands of Imbros (Gökçeada), Tenedos (Bozcaada) and the Rabbit or Tavşan Islands.
FROM EPICURIOUS
Lesbos and Chios
Just off the shores of Turkey are the northeastern Aegean islands, of which Lesbos and Chios are the largest. Unlike most of the smaller islands, these are self-contained, with year-round industries of their own that don't depend on tourism. One of the few things these two very different islands have in common is ouzo, which is served everywhere since there is no local wine. Lesbos has managed to make its ouzo known all over Greece and exports it abroad, but the ouzo of Chios, unknown outside the island, is also excellent.
There are 11 million olive trees on Lesbos—an amazing number, especially when one considers the work needed to build the stone walls around most of the trees planted on the slopes of hills. Olive oil, naturally, is the island's most important source of income.
Lesbos has a wonderful abundance of fish and seafood dishes, including simply boiled skate's fin, which is served drizzled with the local olive oil, delicious rolled monkfish fillets, exotic mahogany clams, and freshly salted sardines from the Gulf of Kalloni. In the central market of Mytilini, the capital of Lesbos, the stalls of the fishmongers are piled with fresh fish, and the grocery stores carry the wrinkled local olives
and the marvelous cheeses of Lesbos: fresh or baked myzithra (the generic term for a ricottalike cheese that, in its traditional form is made of sheep and goat's milk, but is often made of cow's milk when produced commercially)
and the marvelous cheeses of Lesbos: fresh or baked myzithra (the generic term for a ricottalike cheese that, in its traditional form is made of sheep and goat's milk, but is often made of cow's milk when produced commercially)
and the famous ladotyri, a semihard cheese made from a combination of sheep and goat's milk, which is aged wholly submerged in olive oil.
On the side streets of the market, the traditional coffee shops have no signs and can be easily missed. A coffee shop in Lesbos serves not just coffee but also ouzo and small plates (mezes) such as fried vegetables, bean salads, stuffed grape leaves, and zucchini blossoms, followed by all kinds of seasonal seafood.
Unlike Lesbos, the Chian landscape is varied, with fertile plains where fruit, wheat, and vegetables are cultivated. Stone shacks on bare mountains house goats and sheep. There are also pine forests and hills covered with fragrant trees of the pistachio family—Pistacia lentiscus—that grow only in southern Chios.
The sap of the trees gives the island its most famous product, mastic,
which is used in Greece and throughout the Middle East as a licoricelike flavoring for breads, cookies, ice cream, and cakes, and is also chewed like gum.
In the Kambos region, south of the capital of Chios, citrus orchards surround the houses, some growing an indigenous variety of tangerine.
Chios is famous for its fruit preserves, or spoon sweets, as they are called:
Whole tiny tangerines, rolled strips of lemon, bergamot or bitter orange peel, unripe pistachios or figs, even fragrant citrus blossoms and the petals of pink roses are cooked in syrup and served on tiny glass plates as a treat for guests.
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